In Lebanon, filmmaker and Life & Thyme contributor Marco Bollinger discovers a city of displaced Syrians intent on preserving their traditions.
Katie Bell, General Manager of New York City's Agern restaurant, recounts the industry response and recovery from an unexpected disaster.
As the food world evolves, our perception of the individuals who dedicate themselves to the hospitality industry should too.
Literary history has long been intertwined with imbibing. Contributor Nicole Gulotta examines the good, the bad and the misguided outcomes of some of the world’s most famous writers.
In France, service style may seem unorthodox to some, but the culture is commonly accepted in a country with high reverence for its cuisine.
In her most recent column, Bone Deep, contributor Deepi Ahluwalia examines how our appreciation of flavors—and our acceptance of one another—can evolve.
With attention to ethics, sustainable sourcing, and the future of the industry, slow fashion and slow food share tenets and long term goals.
In Los Angeles, writer/photographer Deepi Ahluwalia and Life & Thyme collaborated to present Doyenne: Female Force in Food to benefit Planned Parenthood.
Around the world, the close of the year may be signified by different customs, ceremonies or dishes, but the sentiment of peace and love is the same.
In the culinary world and beyond, the difference between influence and appreciation collide in questions of cultural appropriation.
A look at some of the foods we casually enjoy today, their long histories, and deep cultural associations.
The concept of terroir is well known in the wine world, but its significance can be found in a range of products, as Deepi Ahluwalia explores in this installment of Bone Deep.
On our final installment of our California drought series, Contributor Deepi Ahluwalia visits restaurants at the end of the supply chain to hear how the farmers' struggles trickle down to their own business.
Contributor Deepi Ahluwalia visits the Central Valley of California to investigate the drought and interview various farmers on the front lines.
Chef Frank Fejeran recollects his thoughts on what it means to cook in a world of grit, pain, and struggle.